PURPOSE: A young radish watery kimchi production method is provided to increase functionality by mixing the equal amount of water with the weight of young radishes, and to improve nutrient for prevention of lifestyle disease.CONSTITUTION: 100 parts by weight of young radish watery kimchi are preserved for 2.8-3.2 hours in bay salt which is matured for 1-2 years(S3). The pickled young radishes are washed with water for 2-4 times, and the water is removed for 20-40 minutes(S4). 45-55 parts by weight of gruel water are produced by mixing the flour gruel and water at a ratio of 1:5(S5). First seasoning is produced by grinding and mixing 1.5-2.5 parts by weight of dried peppers which is soaked in water, with 0.5-1.5 parts by weight of onions, 0.1-1 part by weight of boiled potatoes, 0.1-0.5 parts by weight of garlic, and 1-2 parts by weight of rice gruel(S6). 7.2-11.5 parts by weight of second seasoning are produced by mixing 5-6.5 parts by weight of Cheongyang red peppers with 0.8-1.8 parts by weight of sugar, 0.1-1 part by weight of condiments, and 1.3-2.2 parts by weight of salt(S7). Kimchi soup is produced by mixing 56-64 parts by weight of water per 100 parts of the young radishes with the first seasoning(S8). The first young radish kimchi is produced by soaking the pickled young radishes into the first kimchi soup(S9). The second seasoning is mixed with the first young radish kimchi(S10). The young radish watery kimchi is aged(S11).COPYRIGHT KIPO 2013[Reference numerals] (AA) When aging at 18-23°C of outdoor temperature (BB) When aging at 2°C of outdoor temperature (CC) End (S1) Preparation of young radishes (S10) Second seasoning mixing step (S11) Aging step (S12) Addition step of aged young radish watery kimchi soup (S2) Washing step (S3) Salting step (S4) Washing and dehydrating step (S5) Gruel water production step (S6) First seasoning production step (S7) Second seasoning production step (S8) First kimchi soup production step (S9) First young radish wate
